In a large, heavy stock pot, melt butter over low heat.,Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.,Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil.,Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.,______,Keep at a simmer but DO NOT allow soup to come to a rolling boil.,When all cheese has dissolved, remove from heat and fish out the bay leaf and discard.,Whisk in water as needed to yield exactly 4 quarts.,Taste; more salt may be necessary.,Serve immediately, or reheat very gently to serve.